Name: Grilled Steak Salad with Crunchy Vegetables and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Flank Steak; 2 cups Mixed Baby Greens; 1/2 cup sliced Cucumber; 1/2 cup sliced Red Bell Pepper; 1/4 cup sliced Radishes; 1 tbsp Pumpkin Seeds; 1/2 tbsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Dijon Mustard

Grilled Steak Salad with Crunchy Vegetables and Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Crunchy Vegetables and Lemon Vinaigrette

Tender grilled flank steak sliced thin over a bed of crisp greens, radishes, and cucumbers, drizzled with a zesty lemon vinaigrette for a bright, refreshing finish.

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NUTRITION

Protein

41.9g

Fat

26.2g

Carbs

10.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank Steak

2 cups Mixed Baby Greens

1/2 cup sliced Cucumber

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Radishes

1 tbsp Pumpkin Seeds

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the flank steak with salt, pepper, and a touch of garlic powder.
2
Grill the steak over medium-high heat for 4-5 minutes per side until it reaches your preferred level of doneness.
3
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
4
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette.
5
Toss the mixed greens, cucumber, bell pepper, and radishes in a large bowl with half of the dressing.
6
Top the salad with the sliced steak and pumpkin seeds, then drizzle with the remaining dressing.